Psychedelic perivale pork

2 servings

Ingredients

Quantity Ingredient
115 grams Butter
5 Shallots; peeled
1 tablespoon Honey
125 millilitres Chicken stock
2 mediums Potatoes; peeled and diced
55 grams Frozen sweetcorn
½ teaspoon Turmeric
1 tablespoon Dijon mustard
4 tablespoons Double cream
125 grams Watercress
225 grams Pork fillet tenderloin
2 tablespoons Plain flour
1 teaspoon Dried sage
2 teaspoons Vegetable oil
Salt and pepper
***FOR THE COFFEE MOUSSE DIP AND GRILLED
; STARFRUIT***
52 grams Milky Way bar
2 teaspoons Vegetable oil
1 Starfruit; cut into 1cm thick
; slices
1 tablespoon Instant coffee powder
50 millilitres Cold water
2 tablespoons Icing sugar

Directions

1 Heat 25g/1oz butter in a frying pan. Add four shallots, honey and 75ml/ 2 1/2fl oz chicken stock and cook over a medium heat for 12-15 minutes, or until the shallots are soft and golden.

2 Cook the potatoes in a pan of boiling water until tender. Place the sweetcorn in a steamer and sit over the pan of cooking potatoes, replace the lid and steam the sweetcorn for 4-5 minutes or until hot and cooked through.

3 When the potatoes are cooked, drain and mash with the cooked sweetcorn, 25g/1oz butter, turmeric, mustard and 2 tbsp double cream and season.

4 Finely chop the remaining shallot. Heat 25g/1oz butter in a pan. Add the chopped shallot and cook for 2-3 minutes. Add the remaining stock and watercress and cook gently for about five minutes. Using a hand blender, blitz the sauce until smooth, stir in 2 tbsp double cream and season.

5 Cut the pork into medallions about 1cm thick. Mix together the flour, sage and seasoning and dip the pork in the flour mixture to coat. Heat 25g/1oz butter and vegetable oil in a frying pan, add the pork and fry gently for about 3-4 minutes on each side or until cooked and golden brown.

6 Spoon the mash onto a serving plate, top with pork medallions, then drizzle over the watercress sauce. Serve with the glazed shallots.

7 To make the Coffee Mousse Dip and Grilled Starfruit: Slice the chocolate bars horizontally into three slices. Brush the griddle pan with vegetable oil and heat. Add the starfruit slices and cook for 1-2 minutes on each side or until golden.

8 Place the coffee powder, 125ml/4fl oz cold water and icing sugar in a mini food processor, whisk on high speed until frothy then pour into a dish. Arrange the starfruit and chocolate bar slices on a plate and serve with the coffee mousse dip.

Converted by MC_Buster.

NOTES : Chef - Richard Cawley with Russell Grant Recipe by: Celebrity Ready Steady Cook Converted by MM_Buster v2.0l.

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